Firing it up in the Big Smoke

Discussion in 'Roll Call' started by phistinyurz, Apr 24, 2016.

  1. Hi!

    I'm just getting into this in Toronto. I picked up a Masterbuilt 30", so far so good. We unpacked and tried it out yesterday with pork chops (215 until 160 internal) smoked with applewood. Turned out well, not dry, but a tad too smoky. I can't wait to smoke my chilis to make my own rubs.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Next time you may want to pull the chops out at 140, rest them for 20 minutes and the carryover cooking will get them to 145, which is safe for pork. They will be much more tender & juicy.

    Al
     
  3. Thanks for the advice! 

    I had heard mixed things about smoking chops, but I choose them as they had a fairly quick cooking time (didn't really have time for anything else).  We had some family coming over for dinner and I couldn't wait to experiment.  Now I can fiddle.
     
  4. Nice work - I'm just east of the big smoke in Ajax.  Just picked up a new Weber Smokey Mountain, and did my first smoke in the "Big Smoke" myself yesterday.

    Welcome aboard!
     
  5. Hi Jaxty,

    Thanks for the welcome. 

    Smoking is going to be a great hobby to pick up.  The first time I fired it up, the smell was incredible!

    I would have loved to have picked up a Weber, but we don't have tons of extra storage space for fuel, so going with an electric seemed like a good compromise.

    -Phist
     

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